Roasted Fennel and Onion Salad

 

I'm not super familiar with fennel, but we're becoming friends pretty quickly. I found this recipe on Amateur Gourmet and added to it a bit. It's not the prettiest dish in the world but it is delicious and ya know, in the end that's all that really matters. Fresh herbs would be awesome in this but I was in a hurry putting it together so I didn't think about it at the time. Dill kept coming to mind while eating it, so next time I make it I think I'll be trying that.

• 2 fennel bulbs sliced into 1/2" pieces
• olive oil (enough to lightly coat vegetables)
• 1/2 red onion, sliced
• 1 clove garlic, minced
• about 2 Tbs balsamic vinegar
• 1/4 cup feta cheese
• salt and pepper to taste

Preheat oven to 350 degrees.

Toss fennel in a light coating of olive oil, salt, and pepper. Spread out on baking sheet and roast for about 35 minutes, stirring occasionally. Remove from oven and add onion and garlic to baking sheet with a bit more olive oil if necessary. Stir around on baking sheet to mix all ingredients together, then roast for about 10 more minutes.

Remove from oven once the onion has browned a bit and transfer vegetables to serving bowl. Coat with balsamic vinegar, add salt and pepper to taste, and sprinkle with feta. Serve immediately.

Comments

[Hannah]

I'm not crazy about fennel, but roasting does make everything taste better, so perhaps I would like it prepared this way!

[Jessica]

looks delicious! Never really liked fennel - tastes a lot like black licorice - no thank you, but this actually is something I might try, seems easy and it has feta -yum!